It is almost fall. That means delicata squash and cooler temperatures. Two of Carrie’s favorite things! Delicata squash is easy to bake. It has a flavor akin to sweet potato fries.
Squash sizes vary quite a bit. The squash in this recipe was 1 lb after slicing it up.
Be sure you eat the skin! It is edible and not hard/thick like a lot of squash. It tastes good too!
Choosing your squash
Look for a squash that is firm and has no soft spots. Avoid ones with wrinkled skin or that feel light for its size. Ripe delicata will be light yellow with green strips. Unripe squash will be light green.
You can store delicata on the counter for 2-4 weeks. It will keep for up to 3 months if you put it in a cool dry place (50-55 degrees.)
Delicata squash is easy to bake. It is zero SP (depending on your seasoning.)
You can, and should, eat the skin. That means no peeling is necessary!
Use the seasoning of your choice. We like Penzey's Rocky Mtn and/or Trader Joe's Everything But the Bagel. You can just use salt, pepper and garlic powder though. That would be great too.
- 1 Squash
- 1 spray Cooking Spray (olive oil)
- 1 Tbs Penzey's Rocky Mountain seasoning
Wash the outside of your squash well.
Cut off a little on each hard end.
Cut the squash in half lengthwise
Using a sturdy spoon, scrape out the seeds and stringy center "mush." (If you save the seeds, you can bake them later with a little garlic salt for a delicious snack.)
Cut cross-wise in 1/4 to 1/2 inch thick slices. You should end up with a bunch of "C" shaped slices.
Preheat oven to 450 degrees (F)
Optional: Place a sheet of parchment paper on your pan
Spray the pan (or parchment) with a little cooking spray
Lay the slices of delicata in a single layer.
Spray the squash with a little cooking spray
Sprinkle your seasoning over the squash. (NOTE: If you are using a seasoning that is likely to burn, consider adding it immediately after you pull the cooked squash out of the oven.)
Cook for 30 minutes - Check a few minutes early in case your oven cooks a little hotter
Delicata photo in this post:
- License: CC BY 2.0